When I saw a picture of this easy pork and mushroom stew recipe on the cover of Cuisine at Home magazine, I knew I would be making it immediately. The magazine served the stew over apple-potato mash, but I decided to make regular creamy mashed potatoes instead. The pork was extremely tender, and the sauce was amazing, while the pieces of Granny Smith apples on top added great flavor and texture to the dish. This easy pork stew recipe was a huge hit with my entire family, especially my kids, who really loved it, and paired nicely with creamy mashed potatoes, a simple salad, and crusty bread.

Pork and Mushroom Stew

Ingredients:

- Creamy mashed potatoes, if desired
- 1 tbsp olive oil
- 1 lb pork tenderloin, cut into two-inch pieces
- 1 tbsp butter
- 8 oz cremini mushrooms, quartered
- ½ cup shallots, sliced
- 1 carrot, diced
- 2 tbsp flour
- ¾ cup apple cider
- 1 cup chicken broth
- 1 tbsp fresh thyme, minced
- Sea salt and freshly cracked pepper, to taste
- Granny Smith apple, diced
- Fresh thyme leaves, for garnish

How to Make a Pork and Mushroom Stew

Make mashed potatoes (recipe here).

Remove the silver skin from the pork tenderloin, then cut it into two-inch pieces. Pat dry with a paper towel, then season the slices (both sides) with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in a large skillet over medium-high heat. Once the pan is HOT, add the pork and cook until browned on both sides, about 2 minutes per side.

Remove pork to a plate; cover with a foil tent.

Add the butter to the same large skillet over medium-high heat. Add the mushrooms, carrot, and shallots, and cook, stirring often, until softened, 3-4 minutes.

Stir in the flour and cook for 2 minutes, stirring constantly.

Add the apple cider to the pan, scraping up any bits on the bottom of the skillet, and add the chicken broth. Bring to a boil. Reduce the heat to medium-low.

Add pork with residual juices and minced thyme. Simmer stew until thickened, 5 minutes; taste and re-season with sea salt and freshly cracked pepper.

Serve over mashed potatoes and top with a thyme sprig and diced apples. Enjoy.

Pork and Mushroom Stew

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Main

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large skillet

Ingredients

Creamy mashed potatoes if desired (click the link above for the recipe)
1 tbsp olive oil
1 lb pork tenderloin cut into two-inch pieces
1 tbsp butter
8 oz cremini mushrooms quartered
½ cup shallots sliced
1 carrot diced
2 tbsp flour
¾ cup apple cider
1 cup chicken broth
1 tbsp fresh thyme minced
Sea salt and freshly cracked pepper to taste
Granny Smith apple diced
Fresh thyme leaves for garnish

Instructions

Make mashed potatoes (the recipe link is above).
Remove the silver skin from the pork tenderloin, then cut it into two-inch pieces. Pat dry with a paper towel, then season the slices (both sides) with sea salt and freshly cracked pepper, to taste.
Heat the olive oil in a large skillet over medium-high heat. Once the pan is HOT, add the pork and cook until browned on both sides, about 2 minutes per side.
Remove pork to a plate; cover with a foil tent.
Add the butter to the same large skillet over medium-high heat. Add the mushrooms, carrot, and shallots, and cook, stirring often, until softened, 3-4 minutes.
Stir in the flour and cook for 2 minutes, stirring constantly.
Add the apple cider to the pan, scraping up any bits on the bottom of the skillet, and add the chicken broth. Bring to a boil. Reduce the heat to medium-low.
Add pork with residual juices and minced thyme. Simmer stew until thickened, 5 minutes; taste and re-season with sea salt and freshly cracked pepper.
Serve over mashed potatoes and top with a thyme sprig and diced apples. Enjoy.